Mirin Glazed Eel and Seared Foie Gras

from Roland Passot, Executive Chef and Owner, La Folie

Serves 6

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INGREDIENTS:
1/2 cup soy sauce
1/2 cup mirin
5 pieces of prepared eel, cut into 11/2-inch strips
Chives, for garnish
6 one-ounce portions foie gras (grade A)

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PREPARATION:

1. Reduce the soy and mirin by one half; brush over eel to glaze and warm.

2. Score the pieces of foie gras, season with fleur de sel or kosher salt and pepper, and sear in a pan on high heat.